Swirl Wine Bar & Market

Sunday, August 9, 2009

I went for a classic pairing here for the Moises Pinot Noir (yes, red wines can pair with fish!) and kept the marinade as something that would compliment the wine and let it really shine. Pinot Noir is a versatile wine that works well with a variety of foods . Its acidity helps balance the rich, fatty nature of salmon, making it a great choice. The thyme in this dish really helps bring out the herbal notes of the wine and the lushness of it is great with the melt-in-your-mouth fatty salmon. And please don't waste the beautiful Moises wine by putting it in the marinade! The rule of thumb in using wine for cooking is that it needs to be something you don't mind drinking while you cook, but don't use anything expensive!

Combine marinade ingredients in a large zip-lock bag or non-reactive covered dish. Add salmon and turn to coat. Refrigerate, turning several more times, at least 30 minutes but not more than an hour. Place salmon in hinged grill basket. Grill for approximately 5 to 7 minutes per side or until fish flakes.

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A wine and food blog by Swirl Wine Bar & Market in New Orleans. We created this blog to document those wine and food experiences that you don't want to forget. Be it at home, at dinner party, a little osteria in Italy or a hole in the wall diner in New York, we are in pursuit of the perfect pairing and exceptional dining and travel experiences. If you'd like to receive our posts via email you can do so by subscribing above.